Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions - Concepedia

Concepedia

Publication | Open Access

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

DOI Full Paper Access

150

Citations

31

References

2014

Year

Hanna Khouryieh, Goutham Puli, Kevin M. Williams, Fadi Aramouni

Food ChemistryFood ColloidWhey ProteinHealth SciencesOil-in-water EmulsionsFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringEmulsionPhysicochemical Properties

References

	Year	Citations

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